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Sedimentation Test. A test which measures the swelling capacity of gluten (q.v.), and hence its potential quality, by treating a suspension of it with lactic acid (q.v.). The two most common procedures are the Berliner-Koopman test (q.v.) and the Zeleny sedimentation test (q.v.), in both of which aqueous suspensions either of pieces of washed gluten or of flour (q.v.) are treated with lactic acid (q.v.) and allowed to swell. The volume of sedimented swollen gluten, expressed in milliliters (q.v.), is the sedimentation value that provides an indication of the flour's protein content (q.v.) and protein quality.